Cheese and Trees Potato Soup

This delicious, quick, and easy to make broccoli potato soup can be a great starter dish or main course.

To make recipe gluten-free, check the label and skip or substitute recipe ingredients marked with a (*).

Ingredients:

1 tablespoon butter or margarine

1 cup chopped onion

1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes

2 1/2 cups water

2 chicken or vegetable bouillon cubes*

1 package (10 ounces) frozen chopped broccoli, thawed and drained

1 1/2 cups shredded Cheddar cheese*

Salt and pepper, to taste

Directions:

1) In 2 to 3-quart saucepan over medium heat, melt butter.

2) Add onion; saute 5 minutes.

3) Add potatoes, water and bouillon cubes. Bring to a boil.4) Reduce heat, cover and cook until potatoes are just tender, about 15 minutes.5) Remove 1 cup of potato cubes with slotten spoon; set aside.6) Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan.7) Mix in reserved potatoes and the broccoli.8) Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.